Creamy Sun Dried Tomato Pasta is a delicious and flavorful pasta dish that combines tender pasta with a creamy sauce and the tangy, chewy texture of sun dried tomatoes. The sun dried tomatoes are then added to the sauce, infusing it with their distinctive flavor and texture. This version is also gluten-free and dairy-free so that those with sensitivities can enjoy!
What You’ll Love About Creamy Sun Dried Tomato Pasta
Easy to make: This 30 minute meal makes it perfect for any weeknight!
High Protein: It is made with chickpea pasta, which has about 19 grams of protein per serving, along with chicken, too!
Nutritious: Not only is it high protein, but it is also packed with veggies and whole ingredients.
Ingredients You Need
Chickpea Pasta: my favorite is Banza.
Sun Dried Tomatoes: Any jarred version will do. I like to make sure they are only in olive oil.
JOI: This is a one ingredient nut base, I use the cashew one in this recipe and it is only made with one ingredient… cashews! You can also use cashew butter if you don’t have this on hand.
Chicken Breast: Any chicken breast will do, but I like to make sure my is organic and no antibiotics.
Produce: White onion, spinach, garlic
Seasoning: Italian Seasoning, parsley, red pepper flakes, oregano
How to make Creamy Sun Dried Tomato Pasta
Cook the pasta: use the directions on the package of the pasta you choose.
Saute: Add onions and garlic to a pan with olive oil and saute until the onions are transluscent.
Season: Add the Italian Seasoning, parsley, red pepper flakes, and oregano to the pan and saute.
Make the sauce: Add sun dried tomatoes, Cashew base, and chicken broth to the pan next. Mix until the cashew base is combined, creating a cream like sauce.
Combine and toss: Add the chicken, sun dried tomatoes, and pasta to the sause. Stir until coated and enjoy!
Storage Tips
If you are cooking for a family, this will feed 4, but it also is a great meal for leftovers. If you want lunch the next day (or days) be sure to double to recipe! Cooking once and eating twice is a perfect strategy when making pasta because of how well it stores in the refrigerator! It will store for up to 5 days in an air tight container.
FAQ
What if the sauce is too thick? If the sauce is too thick, be sure to add 1 tbsp of chicken broth at a time until it is the desired consistency.
Can I use a different kind of pasta? Yes! Serve over your favorite noodles or veggie noodles.
What other meat can I use? This would also be really good paired with spicy sausage instead of chicken.
If you like this recipe be sure to check out this Creamy Bruschetta Chicken Pasta.
Creamy Sun Dried Tomato Pasta
Ingredients
- 1 Tbsp Olive oil
- 1 Box Chickpea Pasta I like Banza
- 1/4 Cup White Onion diced
- 1 Tbsp Garlic minced
- 1/4 Cup Sun Dried Tomatoes roughly chopped
- 1 Tbsp Italian Seasoning
- 1 tsp Parsley, dried
- 1 tsp Oregano, dried
- 1/4 tsp Red Pepper Flakes
- 2 Cup Chicken Broth
- 2 Tbsp JOI Cashew Base
- 1 Chicken Breast cooked and cubed
- 1 cup Spinach
Instructions
- Heat 1 Tbsp olive oil in a large pan. Start boiling water in a pot for the pasta.
- When the water is boiling, cook the pasta according to the package.
- To the pan, add diced onions and minced garlic and saute until the onions are translucent.
- Add Italian Seasoning, parsley, oregano, and red pepper flakes to the onions and garlic and saute for 2 minutes.
- Add sun dried tomatoes, Cashew base, and chicken broth to the pan next. Mix until the cashew base is combined, creating a cream like sauce. Let this simmer for about 5 minutes.
- Add the cooked chicken, cooked pasta, and spinach and mix until everything is coated and spinach is wilted.
- Serve with a few extra red pepper flakes on top and enjoy!
Notes
- If the sauce is too thick, be sure to add 1 tbsp of chicken broth at a time until it is the desired consistency.
- Serve over your favorite noodles or veggie noodles.
- This would also be really good paired with spicy sausage instead of chicken.
